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You are here: Home / Tamales / Chicken Tamales with Salsa Verde

Chicken Tamales with Salsa Verde

Lori Alcalá, This blog generates income via ads and affiliate links which earn us a small commission.

Tamales Verdes de Pollo

In the Mexican culture, tamales mean bringing family and friends together, carrying on tradition and enjoying a hearty meal at home. Typically served around the holidays, tamales (or “tamal” – singular) are pudgy parcels of delight — a hot filling of chicken, beef, pork or even fruit surrounded by a spongy masa or dough made of corn flour — all wrapped in a corn husk or banana leaf depending on the region.

Chicken Tamales

Cook Your Own Homemade Tamales

But you don’t have to wait for the holidays or go to a restaurant to enjoy the authentic taste of the ultimate Mexican comfort food. Here we show you step-by-step how to make homemade tamales in your own kitchen.

What to Expect from This Recipe

This tamales recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano chili, surrounded by corn flour dough, and wrapped in a corn husk for steaming. Tamales are a labor of love, and even though the process involves many steps, our recipe takes you through each one in detail, with photos so you can be sure you’re doing all the right things!

How the Recipe Is Structured

This tamales recipe is broken down into the following sections:

  • Soaking the Corn Husks
  • Preparing the Chicken and Broth
  • Making the Salsa
  • Preparing the Filling
  • Making the Masa Dough
  • Assembling Your Tamales
  • Steaming
  • And finally, serving and eating!

You’ll be glad you completed all the previous steps to get to these fabulous tamales!

Tamales Verdes

Meet the Chef

My name is Eugenia Cárdenas and I’ve had a love of Mexican cooking since I was 10 years old. My mother would provide the cook in our house with the tastiest recipes that, for generations, had become part of our family tradition. As the chef was cooking, she would allow me to help her in the kitchen. That’s how I knew at a young age that cooking would become an important part of my life.

Eugenia Cardenas is originally from Mexico City and now lives in San Miguel de Allende, in the state of Guanajuato, Mexico.

Eugenia Cardenas

Learn How to Make Tamales Verdes

Ingredients

For the Tamales

  • 1 package of corn husks
  • 1 cup vegetable shortening, room temperature
  • ½ cup chicken broth
  • ½ cup vegetable broth
  • 2 cups of corn flour (also called masa harina or Maseca brand)
  • 2 tablespoon baking powder
  • 1 tablespoon salt

Tamale Dough Ingredients

For the Tamale Filling

  • 1 chicken breast, cooked and shredded
  • 1 lb. tomatillos
  • 2 cups water
  • 1 white onion
  • 1 Poblano chili
  • 1 clove garlic
  • 1 tablespoon salt
  • 1 teaspoon pepper

Tamale Filling Ingredients

Soak the Corn Husks

First you’ll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.

Preparing Corn Husks

Press the husks into the water to ensure they’re completely covered.

Corn Husks in Pot

Soak the husks for 20 minutes, drain and set aside to dry.

Soaking Corn Husks

Prepare the Chicken and Broth

Slice the Veggies

Thinly slice the white onion.

Slicing White Onion

Stack a few slices at a time, cut slices into quarters and set aside.

Onion Slices

Cut the garlic in slices.

Slicing Garlic

Then dice and set aside.

Dicing Garlic

Heat the Chicken and Veggies

Cut the chicken breast into 1-inch chunks.

Cutting Chicken

Heat a pot over medium-high heat and pour in the olive oil.

Pouring Oil into Pot

Add the onions.

Adding Onions to Pot

Cook the onions over medium heat, stirring occasionally.

Stirring Onions

Add salt and stir.

Adding Salt to Onions

Add the garlic and cook until onions are soft.

Adding Garlic to Onions

Next, add the chicken to the onions and garlic.

Cooking Chicken with Onions

Sprinkle the chicken with salt.

Sprinkling Chicken with Salt

Stir and cook over medium heat until the chicken has browned.

Browning Chicken

Make the Broth

Pour in the water to cover the chicken and vegetables completely. Bring to a boil and lower the heat.

Making Chicken Broth

Simmer for about 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks. You’ll use the broth for the masa in the steps below.

Chicken in Broth on Stove

When the chicken is ready, your broth will look like this.

Homemade Chicken Broth

Shred the Chicken

Drain the chicken and vegetables and reserve the chicken broth.

Draining Chicken Broth

Separate the chicken and the vegetables into different plates.

Separating Chicken and Vegetables

Finely shred the chicken using your hands.

Shredding Chicken

Your shredded chicken is ready! Set aside the chicken and onions for the filling.

Shredded Chicken

Make the Salsa

Cut the Vegetables

Slice the tomatillos in half.

Slicing Tomatillos

Then in quarters, and reserve.

Quartered Tomatillos

Slice the Poblano chili lengthwise. Tip: Remember not to touch your eyes or face when working with chilis.

Slicing Poblano Chili

Remove the veins and seeds.

Deveining Poblano Chili

Your deveined chili should look nice and clean.

Deveined Poblano Chili

Slice the chili into 1” pieces.

Poblano Chili Slices

Cook the Vegetables

Place the tomatillo quarters and the Poblano chili slices into a pot of water.

Boiling Chilis and Tomatillos

Add salt.

Sprinkling Salt into Veggies

Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.

Boiling Tomatillos and Chilis

Once cooked, drain the veggies.

Straining Veggies

Press the veggies into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.

Draining Vegetable Broth

Blend the Salsa

Pour the drained vegetables into your blender.

Pouring Veggies into Blender

Blend until smooth.

Blending Salsa Verde

Your salsa is now ready!

Green Salsa in Blender

Prepare the Filling

Pour the shredded chicken into a large bowl.

Pouring Shredded Chicken into Bowl

Now add the cooked onions.

Onions and Shredded Chicken

Next, pour the salsa over the chicken and onion mixture.

Pouring Salsa on Shredded Chicken

Stir to combine the filling.

Stirring Tamale Filling

Your filling is now ready. Looks tasty!

Chicken Tamale Filling

Make the Masa Dough

Blend Shortening and Dry Ingredients

Place your room-temperature vegetable shortening in the bowl of a stand mixer fitted with a whisk attachment. Alternatively you could use a hand mixer or beat by hand but the stand mixer makes it so easy.

Shortening in Stand Mixer

Beat until light and fluffy.

Beating Shortening

The texture of your shortening once beaten should look nice and smooth.

Whipped Shortening

Pour the baking powder into the bowl with the shortening.

Adding Baking Powder to Shortening

Add the corn flour.

Adding Corn Flour to Bowl

Sprinkle in 1 tablespoon of salt.

Sprinkling Salt into Tamale Masa

Mix until combined.

Mixing Tamale Masa

Mix In the Liquids

Pour in about ½ cup of the reserved vegetable broth from the Make the Salsa step above and mix until combined. Note that the liquid measurements are just a guide. Keep an eye on the dough to ensure it’s not too wet or crumbly.

Pouring Vegetable Broth into Masa

Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.

Pouring Chicken Broth into Masa

Mix until combined. The dough should be spongy, not wet. Follow the next step to test the texture of your masa. If you’ve added too much liquid, you can balance out the dough with more corn flour.

Tamale Masa

Test the Masa

Fill a glass with warm water and take a small chunk of the masa from the mixing bowl.

Testing Tamale Masa

Drop the masa into the glass of water. If it floats, your masa is perfect! If not, beat in a little more shortening for about a minute and then test again.

Tamale Masa Test

Assemble Your Tamales

Trim the Corn Husks

Take your corn husks and cut straight across the top or bottom edge.

Cutting Corn Husks

When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.

Trimmed Corn Husk

Fill the Husks

Lay a corn husk flat in your hand with the straight, wide edge facing toward you. With the other hand, scoop about 2 to 3 tablespoons of masa into the husk.

Scooping Masa into Corn Husk

Spread the masa evenly about ⅔ across the straight edge of the husk and halfway down. You’ll need the empty space to fold the tamales over.

Spreading Masa in Husk

Scoop about a tablespoon of chicken filling and place on top of the masa in the husk.

Filling Tamales

Spread the chicken filling evenly in the center of the masa.

Chicken Filling in Corn Husk

Fold the Tamale

Fold over one half of the corn husk toward the center to cover the filling.

Folding Tamale

Then fold over the other half. Almost finished folding!

Folded Tamale

Fold the bottom of the corn husk under your tamale.

Folding Tamale

You now have a perfectly folded tamale!

Perfectly Folded Tamale

Place your folded tamale in a plate and repeat with the remaining corn husks.

Making Tamales

Steam Your Tamales

Add a few cups of water to a steamer pot and heat until the water is hot.

Tip: Once the water is hot, drop a few coins in. If you hear the coins rattling as you heat your tamales, that means there’s enough water in the pot. Once the coins stop rattling, it’s time to add more water to the pot.

Coins Steamer Pot

You’re now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.

Tamales and Steamer

Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.

Tamales in Steamer

Once you’ve added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.

Steaming Tamales

Serve and Eat Your Tamales!

Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. They’re a perfect main dish accompanied by a nice, warm atole drink. Enjoy!

Homemade Tamales

Authentic Mexican Tamales
Print Pin
3.65 from 40 votes

Chicken Tamales with Salsa Verde Recipe

This tamales verdes recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano chili, surrounded by a corn flour dough — all wrapped in a corn husk for steaming.
Course Main Dish
Cuisine Mexican
Prep Time 45 minutes
Cook Time 1 hour
Servings 6
Calories 531kcal
Author Eugenia Cárdenas

Equipment

  • Stand Mixer with Whisk Attachment
  • Mixing Bowls
  • Prep Bowls
  • Prep Plates
  • Wooden spoon
  • Blender
  • Sauce pan
  • Large pot
  • Steamer with Basket
  • Kitchen Knives
  • Scissors
  • Mesh Strainer
  • Measuring Cup
  • Tall Glass
  • Coins

Ingredients

For the Tamales

  • 1 Package of corn husks
  • 1 cup Vegetable shortening Room temperature
  • ½ cup Chicken broth Made in this recipe
  • ½ cup Vegetable broth Made in this recipe
  • 2 cups Corn flour (also called masa harina, masa flour, or Maseca brand)
  • 2 tablespoon Baking powder
  • 1 tablespoon Salt

For the Tamale Filling

  • 1 Chicken breast, cooked and shredded
  • 1 lb. Tomatillos
  • 2 cups Water
  • 1 White onion
  • 1 Poblano chili
  • 1 clove Garlic
  • 1 tablespoon Salt
  • 1 teaspoon Pepper

Instructions

Soak the Corn Husks

  • First you’ll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.
  • Press the husks into the water to ensure they’re completely covered.
  • Soak the husks for 20 minutes, drain and set aside to dry.

Prepare Chicken and Broth

  • Thinly slice the white onion. Stack a few slices at a time, cut slices into quarters and set aside.
  • Slice and dice the garlic.
  • Cut the chicken breast into 1-inch chunks.
  • Heat a pot over medium-high heat and pour in the olive oil.
  • Add the onions and cook over medium heat, stirring occasionally.
  • Add salt, then the garlic and cook until onions are soft.
  • Sprinkle the chicken with salt. Stir and cook over medium heat until the chicken has browned.
  • Next, pour in the water to cover the chicken and vegetables completely. Bring to a boil, lower the heat and simmer for 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks.
  • Drain the chicken and vegetables and reserve the chicken broth for use in the masa.
  • Separate the chicken and the vegetables into different plates and finely shred the chicken with your hands.
  • Set aside the chicken and onions for the filling.

Make the Salsa

  • Slice and quarter the tomatillos.
  • Slice the Poblano chili lengthwise, remove the veins and seeds, and cut into 1-inch slices.
  • Place the tomatillo quarters and the Poblano chili slices into a pot of water and add salt.
  • Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.
  • Once cooked, drain the veggies by pressing into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.
  • Pour the drained vegetables into your blender and blend until smooth.

Prepare the Filling

  • Pour the shredded chicken into a large bowl and add the onions.
  • Next, pour the salsa over the chicken and onion mixture and stir to combine. Your filling is now ready!

Make the Masa

  • Place your room-temperature vegetable shortening in the bowl of a stand mixer fitted with a whisk attachment. Alternatively you could use a hand mixer or beat by hand.
  • Beat until light and fluffy.
  • Pour the baking powder into the bowl with the shortening.
  • Then add the corn flour.
  • Sprinkle in 1 tablespoon of salt and mix until combined.
  • Pour in about ½ cup of the reserved vegetable broth from the Make the Salsa step above and mix until combined. Note that the liquid measurements are just a guide. Keep an eye on the dough to ensure it’s not too wet or crumbly.
  • Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.
  • Mix until combined. The dough should be spongy, not wet. Follow the next step to test the texture of your masa. If you’ve added too much liquid, you can balance out the dough with more corn flour.

Test the Masa

  • Fill a glass with warm water and take a small chunk of the masa from the mixing bowl.
  • Drop the masa into the glass of water. If it floats, your masa is perfect! If not, beat in a little more shortening for about a minute and then test again.

Assemble Your Tamales

  • Take your corn husks and cut straight across the top or bottom edge.
  • When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.
  • Lay a corn husk flat in your hand with the straight, wide edge facing toward you. With the other hand, scoop about 2 to 3 tablespoons of masa into the husk.
  • Spread the masa evenly about ⅔ across the straight edge of the husk and halfway down. You’ll need the empty space to fold the tamales over.
  • Scoop about a tablespoon of chicken filling and place on top of the masa in the husk. Spread evenly in the center of the dough.
  • Fold over one half of the corn husk toward the center to cover the filling, then fold over the other half.
  • Fold the bottom of the corn husk under your tamale. You now have a perfectly folded tamale!
  • Place your folded tamale in a plate and repeat with the remaining corn husks.

Steam Your Tamales

  • Add a few cups of water to a steamer pot and heat until the water is hot.
  • Tip: Once the water is hot, drop a few coins in. If you hear the coins rattling as you heat your tamales, that means there’s enough water in the pot. Once the coins stop rattling, it’s time to add more water to the pot.
  • You’re now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.
  • Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.
  • Once you’ve added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.

Serve and Eat Your Tamales!

  • Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. Enjoy!

Notes

You can freeze your uncooked tamales in freezer bag to eat later for up to six months. When ready to eat, thaw and steam as directed in the recipe.

Nutrition

Calories: 531kcal | Carbohydrates: 39g | Protein: 13g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 5g | Cholesterol: 24mg | Sodium: 2466mg | Potassium: 933mg | Fiber: 5g | Sugar: 5g | Vitamin A: 217IU | Vitamin C: 27mg | Calcium: 247mg | Iron: 2mg

More Authentic Mexican Recipes from the Blog

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Reader Interactions

Comments

  1. Henry Richter says

    August 12, 2021 at 11:42 am

    5 stars
    I love making tamales and have been doing so for years. Despite the frequency, I am not always satisfied with the masa. This recipe and accompanying pictures and video is an outstanding tutorial. Thank you. Follow the instructions and you will not be disappointed. A great contribution to the site.

    Reply
  2. Ignacio says

    December 26, 2021 at 3:16 am

    1 star
    Need to adjust the salt added to the masa. There’s already salt being added from the sauce and the meat. A tablespoon of salt to the masa will cause the tamales to taste like salt. I was disappointed by how extremely salty the tamales were. When I went through the recipe again and saw the breakdown of nutritional values, almost 2500 mg of salt for one serving. That’s more than what a person should eat in a day for salt.

    Reply
    • Sad says

      November 26, 2022 at 8:35 pm

      Same. 1 teaspoon would suffice when everything else is plated together. So sad about my salty tamales ☹️

      Reply
  3. EB says

    January 01, 2022 at 3:34 pm

    Followed this recipe for New Year’s Eve, and unfortunately the tamales were much too salty and inedible. I think I would decrease the salt in the masa by at least a half or more.

    Reply
  4. Melissa says

    September 24, 2022 at 6:42 pm

    5 stars
    This was the first time I made tamales. They were real good. I need to work on my spreading technique, but I will make these again.

    Reply
  5. Sarah says

    December 11, 2022 at 2:09 pm

    Really good filling. The comments are correct, there is way too much salt. I cut it in half and it was still a little too salty for us.
    Also wasn’t sure how much oil to use or how much water to boil the tomatillos and poblano in.

    Reply
  6. Deb says

    December 24, 2022 at 9:02 pm

    3 stars
    Yes a tsp of salt woukd be plenty in the mas portion. Way too salty.

    Reply
  7. Maree says

    January 10, 2023 at 9:58 pm

    3 stars
    Nice start, per the other reviews I reduced the salt to 1 tsp but I also seasoned everything but if that wasn’t the case then I would have halfed the salt. However, my problem was this recipe calls for too much shortening, the tamales left a oil coating in my mouth, next time I’ll either half the shortening or use a third of the amount. I made mine more like a paste and I liked that consistency since I could seal both sides.

    Reply

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Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
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